Qualifications & Key Requirements: Age Requirement: 18+ Work Experience: 2+ years of experience in commercial food service - Required Experience in food preparation and equipment - Required Knowledge/Skills/Abilities: Comprehensive culinary knowledge - Required Understanding of nutritional values, ingredients, and cooking processes - Required Advanced communication, interpersonal, and customer service skills - Required Advanced culinary / food processing skills - Required Advanced culinary math skills for recipe conversion - Required Advanced organization and planning skills - Required Strong reading / writing skills - Required Ability to lead a restaurant function, and other Partners - Required Ability to resolve problems (e.g., customer feedback, etc.) quickly and effectively - Required Ability to execute high-volume production - Required Ability to maintain efficient operations and troubleshoot equipment malfunctions - Required Ability to supervise, train / cross-train kitchen staff - Required Ability to use H-E-B systems, including food safety, inventory, purchasing, and planning tools - Required Education: Licenses/Certifications: Culinary certification, or equivalent combination of culinary training / related experience - Required Certification as a Food Service Manager - Required TABC AST certification (to sell on premises) - Required Physical Demands & Working Conditions: Function in a fast-paced, retail environment Work extended hours and / or rotating schedules Safely maneuver around moving mechanical parts Constantly reach at waist, grasp Frequently be exposed to fumes or airborne particles, and toxic or caustic materials Frequently stand, walk, push/pull with arms Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, pinch, perform fine motor movements Occasionally be exposed to wet, cold, heat, ambient temperatures, and loud noise Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day It is Partners' responsibility to never lift beyond their own safe lifting limit. Key Responsibilities & Essential Functions: Store Lead Operations / Training / Food Service: Builds strong relationships with customers in varying situations Provides work direction, training; directly supervises Partners Trains Partners on recipe execution, food safety, compliance, sanitation, equipment operation, etc.